Date: Sun, 6 May 2001 22:19:44 -0700 (PDT)
-------------- BEGIN bread-bakers.v101.n024 --------------
001 - Bruce J Edwards - Flaxseeds
004 - Harry Glass
Subject: Pasta dough
Date: Sun, 29 Apr 2001 15:37:32 -0400
I made the recipe for whole wheat pasta in the bread machine and it came
out excellent. I needed to add more water than specified - about 3 tbs.
but then, it was a very dry day! The consistency was that of clay - not
soft like bread dough. Rolled it through my hand-cranked pasta machine,
let it dry 10-15 minutes, then cut the noodles on the pasta machine and
hung them on my rack to dry. Cooked them for about 5-6 minutes and they
were far better than what I've previously purchased in the grocery store
(and far less expensive!). Rather than grind my own wheat - I'll try
that next time - I used King Arthur's white whole wheat. This made
enough fettucini-like pasta for 2-3 people.
Barbara
--------------- MESSAGE bread-bakers.v101.n024.2 ---------------
From: Terry Vlossak
Subject: Refreshing Bread
Date: Sun, 29 Apr 2001 15:42:12 -0700 (PDT)
Hello Fellow Bread Bakers!
After responding to other's questions, now I have one.
What have my fellow experts found works best for
refreshing a loaf of bread? My husband and I love
crusty bread, and Werner's posting started me
thinking. At what temperature, and for how long? Do
we put some loaves in the oven for a shorter amount of
time than others? Does shape make a difference?
Whole wheat versus white? I usually make a version of
the Pane Pugliese that was posted, what, last summer?
And throw in flax seeds, clipped (cooked) oats,
sunflower seeds, etc., etc. It always comes out
great.
So, my friends, what are your experiences? I look
forward to your feedback.
Terry
--------------- MESSAGE bread-bakers.v101.n024.3 ---------------
From: Ellen Lee
Subject: Flaxseeds
Date: Sun, 29 Apr 2001 19:28:09 -0400
Diane, you can grind flax seeds easily in a blender. The seeds are
very small, so I'm not sure that a coffee grinder would work. They
are quite hard, so I wouldn't leave them whole. I have added flax
seed meal to virtually every loaf of bread I have made for several
years. I think that I started because I read an article that stated
that the meal is associated with lowering cholesterol levels. Flax
seed is nutritious and adds good fiber to your diet. The seeds also
have a laxative effect for some people, so it's a good idea to start
out with a small amount per loaf if anyone in your family has a
sensitive or an irritable bowel. I use 1/2 cup per two pound loaf of
any kind of bread. I don't change the amount of any flours, and I
have had no problems.
Ellen Lee
--------------- MESSAGE bread-bakers.v101.n024.4 ---------------
From: Harry Glass
Subject: re: Flax seeds? Flax meal?
Date: Sun, 29 Apr 2001 19:33:03 -0700 (PDT)
To: TIA,
You should use your coffee grinder to make the flax meal. Flax meal must
be kept refrigerated and used fairly quickly, so the coffee grinder is
precisely what you need to use. My "signature" bread is a 100% whole wheat
that also contains 2-3 tbs whole flax seed, which I grind into meal for
each loaf. Whole flax seeds have a very tough outer shell and, supposedly,
can pass through our digestive system intact if not ground into meal.
Harry
--------------- MESSAGE bread-bakers.v101.n024.5 ---------------
From: Anna Litchfield
Subject: Flax Seed - where to Get
Date: Mon, 30 Apr 2001 06:46:13 -0500
I have had a lot of success with Flax seed meal at Whole Foods Markets,
which also is affiliated with Bread and Circus and Wellspring markets. The
brand I have used most often which is also available online is Bob's Red
Mill Flax Seed Meal. He has a excellent product line. Go to
WWW.bobsredmill.com or write for brochure/product list to: Bob's Red Mill
Natural Foods Inc., 5209 SE International Way, Milwaukie OR 97222. I love
it mixed into Oatmeal in the morning - Can't taste it and very good for
you!
Anna (bettycrockerami@hotmail.com)
--------------- MESSAGE bread-bakers.v101.n024.6 ---------------
From: TheGuamTarheels@webtv.net (The Ol' Tarheel)
Subject: Flax Seeds...
Date: Mon, 30 Apr 2001 09:12:22 -0400 (EDT)
This is for Diane. Flax seeds are better for you (Omega-3 and all that
stuff) if they are ground. Whole flax seed looks pretty, but grind them
up for best results. I often grind some and leave some whole. That
way, I've got a "pretty healthy" loaf of bread. Bob the
Tarheel Baker
--------------- MESSAGE bread-bakers.v101.n024.7 ---------------
From: TheGuamTarheels@webtv.net (The Ol' Tarheel)
Subject: Bread and Memories...
Date: Mon, 30 Apr 2001 09:24:17 -0400 (EDT)
Has this ever happened to you? While baking some cinnamon raisin bread
recently, the aroma of the finished loaves evoked a powerful childhood
memory. When I was a little kid, my mom would send me to our
neighborhood bakery. On this particular day, the mission was to
purchase a loaf of sandwich bread and a loaf of cinnamon raisin bread.
I loved to go to the bakery to smell the aroma and to watch the bread
slicing machine. The added treat this day was the cinnamon raisin
bread, one of my favorites. On the way home, I stopped, opened the bag,
and carefully removed two center slices of the cinnamon raisin bread.
Then, I gobbled them up. Ah, pure joy! I never admitted my "crime."
Well, boys and girls, that was about 60 years ago and I can remember it
like it was yesterday. The creative process, coupled with the aroma and
taste, is the magic of baking bread, isn't it. Bob the Tarheel Baker
--------------- MESSAGE bread-bakers.v101.n024.8 ---------------
From: Jessica Weissman
Subject: marble counter
Date: Mon, 30 Apr 2001 11:40:09 -0400 (EDT)
I am a bread baker, and don't make pastry or other sweet stuff.
We're redoing the kitchen, and others are urging me to put in a section of
marble countertop "for baking".
Is marble good for kneading as well as for rolling pastry?
Thanks for any help,
Jessica Weissman
--------------- MESSAGE bread-bakers.v101.n024.9 ---------------
From: "Scullery Maid"
Subject: Flax seed
Date: Mon, 30 Apr 2001 11:08:58 -0500
Diane,
Here's an article from the Milwaukee paper telling you more than you
probably want to know about flax. Two things stand out: 1) flax has to be
ground for the body to reap its benefits, and 2) it is very high fiber and
can have a laxative effect. So, grind the flax and stay indoors after you
eat it. ;)
-Mary
************************************************************************
Just the flax, ma'am
Seed flexes its healthy muscles
By MARY BETH JUNG
Special to the Journal Sentinel
Ancient records show that flaxseed has been consumed by humans since the
beginning of civilization. Before 5000 B.C., Egyptians carried flaxseed in
their medical bags. A little later in history, Hippocrates wrote about
using flax for the relief of abdominal pains.
In the eighth century, King Charlemagne thought flax so important for the
health of his subjects, that he passed laws requiring its consumption. Over
more recent centuries, the growing of flaxseed has spread across Europe,
Africa and now to North America.
Yet, with all this glorious history, flaxseed is still a mysterious health
food ingredient to most of us. Along with soy, it is just starting to gain
recognition in the world of nutrition.
Flaxseed is believed to improve cardiovascular health and digestion,
inhibit tumor formation, decrease the symptoms of menopause, increase
stamina, reduce the inflammation of arthritis and even produce silky smooth
skin and shiny hair. And that's just for starters.
Nutty and buttery in flavor, flaxseed contains a virtual powerhouse of
nutrients. It's one of the richest sources of alpha-linolenic acid, one
type of fatty acid in the omega-3 family, considered a superunsaturated fat
or a "good fat."
Omega-3 fatty acids, also found in salmon, leafy vegetables and nuts, help
reduce the risk of heart disease by lowering elevated blood fat (serum
triglycerides) and reducing blood pressure. Flaxseed is also an excellent
source of insoluble and soluble fiber, which helps reduce cholesterol levels.
In addition to the omega-3 fatty acids and added fiber, flaxseeds contain a
phytoestrogen, a naturally occurring plant estrogen, called lignans.
Lignans are touted as having many health-related benefits including
prevention of bone loss, reduced risk of colon cancer and estrogen-related
breast cancer, and diminished symptoms of menopause. Both flaxseeds and
soybeans are two of the richest food sources for plant estrogens.
Besides flaxseeds, flax oil is readily available in health food stores.
Both the seeds and oil have benefits, but many prefer to use the seeds for
their additional high fiber and lignan content.
Flax seeds are found in health food stores, where it is often available in
bulk, or in the natural foods sections of larger grocery stores. There are
many varieties of flaxseed, but the most common are reddish-brown in color
and slightly larger than sesame seeds in size. Flaxseed can be purchased
whole, milled (ground) or as an ingredient in a variety of baked goods.
Natural Ovens of Manitowoc blazed trails by using flaxseed in its long list
of bread products. Paul Stitt, chairman of the board for Natural Ovens, is
endearingly called the "father of flax" by his fellow biochemists and his
wife and partner, Barbara Stitt, president of Natural Ovens.
"Twenty-five years ago, I was looking for an omega-3 source and I turned to
flax as the target of my research," shares Paul Stitt. "Flaxseed is one of
the oldest seeds known to man. It has been used for 8,000 years of history
as a source for sustaining energy."
Today, the Stitts share a passion for this little seed. They have made it
easy for their customers to get their daily dose of omega-3 by eating
Natural Ovens breads, rolls, granola, cookies, bagels, muffins and pancake
and waffle mix. They also recommend mixing their dietary supplement, Ultra
Omega Balance, into one's morning OJ.
Other companies have begun to jump on the bandwagon with flax products. A
tour through your health food store will turn up many sources of
ready-to-eat foods containing flaxseed. One of the newest products is a
flax- and soy-based granola by Zoe Foods, called Flax and Soy Clusters.
Zoe Foods was established by Tori Stuart, after her mom discovered a
natural solution for managing her menopausal discomfort. "She began making
her own granola from flaxseed, soy and other natural ingredients believed
to help manage menopause," shares Stuart, president of Zoe Foods. "She
found that eating her granola daily diminished the frequency and intensity
of her hot flashes. From my mom's personal experience came the idea for Zoe
Foods."
Zoe Foods is soon to expand its product line by adding two flax and soy
bars, chocolate and apple crisp, for flax and soy on the go. Clif Crunch
Bars and Luna Bars are another convenient source for flax in a portable,
hand-held bar that contains high fiber, protein and omega-3 fatty acids.
But what if you want to add flaxseed to your own recipes?
The nutty and pleasant taste of flaxseed is very easy and far less
intimidating to work with than other health foods, such as soybean
products. The only rule to remember is to grind the flax seeds before using
them. Flax seeds need to be milled for their benefits to be absorbed by the
body.
The seeds can be milled or ground in a blender, food processor or a coffee
grinder. Salton manufactures the Daily Dose Flax Seed Mill (Model #FX5,
$29). It stores four ounces of whole flaxseed ready for milling and has an
adjustment that allows the user to vary the grind from course to fine. If
you are a frequent user of flaxseed, this is a dedicated and convenient way
to process and enjoy it in its freshest form.
Take it easy
It is recommended to ease flax into your diet a little at a time. Because
flax is very high in fiber (30g fiber for every 100g of dry seed), your
body needs to adjust slowly. Start with a half of a tablespoon per serving
and slowly increase. **
It is also important, according to Paul Stitt, to add zinc and vitamin B-6
to your diet along with flaxseed in order for the body to absorb its many
benefits. Natural Ovens products are fortified with both, so the work is
done for you. Check other products to see whether they are fortified, or
make sure your daily vitamin supplement includes both.
Once you've ground your flaxseed, the meal is easy to add to your favorite
recipes. Add it to any number of recipe categories including baked goods,
smoothies, casseroles, burgers and meatloaf.
Recommended daily levels vary depending on which expert you consult.
Moderation is certainly in order until more research has been done. Andrew
Weil, physician and author of "Spontaneous Healing," for example,
recommends consuming two tablespoons of ground flax daily to benefit the
cardiovascular system.
If you are taking medications, the Flax Council of Canada suggests you eat
flax or flax products only with the specific approval of your physician.
Want to Read More?
Browse the following Web sites for more research on flaxseed:
www.naturalovens.com and www.flaxcouncil.ca. Also, watch for the first
consumer book on the subject entitled, "Flax Your Way to Better Health" by
Jane Reinhardt-Martin (AdviceZone Publishing, $17.95). The book will be
available this summer.
-------
Try this morning beverage that's high in omega-3 fatty acids, potassium,
vitamin A and C and fiber.
High Fiber Smoothie
1 cup orange juice
1 cup unsweetened strawberries or raspberries, frozen
1 banana
1 to 2 tablespoons ground flaxseed
Place all ingredients in blender in order listed. Cover and process on high
(100% power) until smooth. Serve immediately. Makes 1 to 2 servings.
------
Leftover Oatmeal Flax Pancakes can be cooled on a wire rack, placed in a
resealable plastic bag and refrigerated for a day or frozen for several
weeks. Simply thaw and warm in the microwave oven.
Oatmeal Flax Pancakes
1 cup quick-cooking or old-fashioned rolled oats
1 1/2 cups dry whole-wheat pancake mix
1/4 cup ground flaxseed
2 cups milk, soy or rice milk
1 egg or egg substitute equivalent
1/2 teaspoon vanilla extract
In mixing bowl, combine all dry ingredients. Add milk, egg and vanilla and
stir until all dry ingredients are moistened. Allow mixture to stand 15
minutes.
Meanwhile, preheat lightly oiled griddle over medium heat. Pour pancakes
using scant 1/4 cup for each. Turn when edges of pancakes begin to look dry
and surface has bubbles. Cook until second side has browned. Serve warm
with syrup, applesauce or apple butter. Makes about 14 pancakes.
------
If you like to prepare your own yeast breads, here's a hearty bread adapted
from Chef Tom Ney, director of Prevention Magazine's Food Center.
Heart-Healthy Flax Seed Bread
1 package (1/4 ounce) active dry yeast
2 tablespoons plus 1 1/4 cups warm water (110 to 115 F)
3 tablespoons honey
1 tablespoon canola oil
1/2 teaspoon salt
1 cup ground flaxseed
11/4 cups whole-wheat flour
1 3/4 cups bread flour
In large bowl, dissolve yeast in 2 tablespoons of warm water. Set aside
until bubbly, about 5 minutes.
Mix in honey, oil, salt and remaining 11/4 cups warm water. Add ground
flax, whole-wheat flour and 1 cup of bread flour. Mix well.
Stir in enough of remaining bread flour to make a soft dough. Turn dough
out onto lightly floured surface. Knead for 10 minutes, or until smooth and
elastic. Shape into a loaf and place in 9-by-5-inch loaf pan that has been
coated with non-stick spray.
Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Bake in 350-degree oven for 40 to 50 minutes, or until loaf is browned and
sounds hollow when tapped. Remove from pan and cool on a wire rack.
Makes 1 loaf (12 to 16 slices).
------
Here's a classic recipe that has been updated with the use of flax,
whole-wheat flour and egg whites. It's a great way to slowly start to
incorporate flaxseed into your diet.
Busy-Day Flax and Bran Muffins
1/3 cup ground flaxseed
3/4 cup whole-wheat flour
1 1/2 cups unbleached flour
1 1/4 cups sugar
2 1/2 teaspoons baking soda
1 teaspoon salt
3 cups raisin bran cereal
2 cups low-fat buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1 large egg
2 egg whites
Preheat oven to 425 F. Coat muffin cups with canola cooking spray or use
paper muffin cups to line pan.
Combine flax, flours, sugar, baking soda and salt in large mixing bowl.
Stir to mix well. Add cereal and stir again.
Combine buttermilk, oil, maple syrup and eggs in medium bowl and blend well
with fork or whisk. Pour into dry ingredients and beat just until blended.
Spoon 1/4 cup batter into each muffin cup and bake until toothpick inserted
in to center of muffin comes out clean, about 15 minutes. Remove from
baking pan and cool muffins on wire rack. Serve warm, if desired. Batter
can be prepared before baking and stored in airtight container in
refrigerator. Bake as many muffins as desired and keep remaining batter for
up to a week and bake as needed. Makes about 24 muffins.
Mary Beth Jung, a native Wisconsinite, is a freelance home economist living
in Connecticut. She also writes the Simply Entertaining feature in Sunday's
Entree section.
Appeared in the Milwaukee Journal Sentinel on March 7, 2001.
--------------- MESSAGE bread-bakers.v101.n024.10 ---------------
From: rls-1850@juno.com
Subject: Whole-grain bread
Date: Mon, 30 Apr 2001 18:57:56 -0500
Julianne Morrison asked recently for a very hearty whole-grain bread.
There's a recipe for Vollkornen Bread in _Real Bread_ by Maggie Baylis and
Coralie Castle (101 Productions, copyrights 1980, '89, and '93) that may
answer, though the only grain berries it calls for are wheat. But if you
want several whole grains, you might want to try this bread, from
Uprisings_ by The Cooperative Whole Grain Educational Association (The Book
Publishing Company, 1983, revised 1990).
Seven Grain Bread
Yields 2 loaves
"This is an exciting loaf to bake, even for skilled bakers! It needs a
little preparation that can be done a day ahead."
Combine:
1/4 c. cooked rice (about 3 Tbl. raw)
1/3 c. cooked millet (about 2 Tbl. raw)
1/3 c. cooked barley (about 2 Tbl. raw)
These grains can be cooked together in one pot.
Sponge:
1 1/2 Tbl. yeast
2 c. warm water
3 c. hard w[hole] w[heat] flour
1 1/2 Tbl. molasses
1 Tbl. honey
Mix and let rest 10 to 15 minutes.
Then add:
1 1/2 Tbl. safflower [oil]
1 tsp. salt
2 Tbl. vinegar
1/2 c. rye flour
1/4 c. cornmeal
Work in 3 c. hard w.w. flour. Knead until elastic, about 100
times. Finally add the cooked grains, cooled to at least room
temperature. Knead till mixed in.
Place in an oiled bowl. Cover with a damp cloth. Let rise to
double. Divide in 2 and shape into loaves. Place in oiled bread
pans. Let rise to double. Bake at 350 F for 45 minutes, or until done.
Hope this is what you're looking for, Ms. Morrison, or at least a good
point of departure. - Ron
--------------- MESSAGE bread-bakers.v101.n024.11 ---------------
From: "Michael Cendo"
Subject: Flaxseed
Date: Sat, 28 Apr 2001 22:11:22 -0400
Diane, I strongly suggest grinding the flaxseed into meal using the coffee
grinder. If you grind the flaxseed, a much higher percentage will be
digested and absorbed by the body, which is what you want since flaxseed
contains those highly beneficial omega oils among other good things. I make
flaxseed bread on a regular basis. Here is the recipe (found on bread
recipe.com, but modified as follows) which will produce a healthy, moist,
almost nutty kind of loaf. Great toasted with some apple butter...or all
by itself untoasted.
Whole Grain Flaxseed Bread (1 1/2 lb loaf)
1 1/4 cups water
1 1/2 Tbs canola oil
2 Tbs honey
1 1/2 tsp liquid lecithin
1 1/2 tsp salt
3 cups whole wheat flour
1/2 cup whole flaxseed - ground (measure it whole, then grind it)
2 Tbs gluten flour
3 Tbs dried milk
2 tsp active dry yeast
Place all ingredients in bread machine. Select wheat cycle and start. If
your machine has flexibility, then allow the bread to rise an extra 10
minutes by turning off the machine after the end of the last rise, then set
to bake for 45 minutes on the light crust selection.
--------------- MESSAGE bread-bakers.v101.n024.12 ---------------
From: Dimity@aol.com
Subject: Flax Seed Question
Date: Tue, 1 May 2001 19:51:00 EDT
I'd like to thank everybody who took the time to send me a message on how to
deal with flax seed vs flax meal in Gabi's bread recipe.
The consensus was to use a blender or a clean coffee grinder and to clean the
appliance out well afterwards as the flax seeds have a strong flavor. Also,
not to over process or I'd end up with paste.
Thank-you once again for the help.
Diane
Dimity@aol.com
--------------- MESSAGE bread-bakers.v101.n024.13 ---------------
From: Frank.Yuhasz@pentairpump.com
Subject: Lame
Date: Tue, 1 May 2001 21:32:40 -0400
In response to Erin's problem with blow-outs:
The French razor tool (generally made by Matfer) is spelled lame and it
rhymes with bomb.
Happy baking,
Carolyn
--------------- MESSAGE bread-bakers.v101.n024.14 ---------------
From: Frank.Yuhasz@pentairpump.com
Subject: flax seeds/flax meal
Date: Tue, 1 May 2001 21:37:51 -0400
For Diane, who asked about flax:
Grinding flax seeds in a coffee grinder dedicated to seeds would be an
excellent choice. Flax seeds go rancid very quickly when ground into meal,
so that is likely why they are not often sold ground. Refrigerate the
seeds and grind them right before using them. Clean the grinder often, to
prevent rancidity.
Flax is an excellent source of Omega-3 fatty acids, something you are
likely to hear more about if you pay attention to health topics. If the
seeds are used whole and not ground into meal, they are not digested at
all, and their goodness is virtually completely wasted.
Happy baking,
Carolyn
--------------- MESSAGE bread-bakers.v101.n024.15 ---------------
From: Frank.Yuhasz@pentairpump.com
Subject: bread storage
Date: Tue, 1 May 2001 21:44:21 -0400
For Werner, who asked about bread storage:
The bakery nearby that makes crusty sourdough and rye boules takes them off
their open wire shelves and places them into plain brown paper bags when
you purchase them. They stay in good shape, the crust still hard and the
crumb moist for a couple of days.
For many years, I have used glass cake domes (with their pedestals) for
storage of baked goods - - - from yeast breads, rolls, muffins, quick
breads, to the occasional cake. Not being completely airtight (as
Tupperware would be when sealed), it seems to be more friendly to bread,
and is certainly more aesthetic than many other options. A loaf of bread
under glass is kitchen art!
Happy baking!
Carolyn
--------------- MESSAGE bread-bakers.v101.n024.16 ---------------
From: "Linda Grande"
Subject: Roll recipe
Date: Thu, 03 May 2001 11:11:56 -0500
This recipe that I found in one of the January digests sounds great, but
I'm wondering if someone can give me the formula to cut this down to
approximately half. (I've read somewhere that you don't always cut all the
ingredients the same percentage.) It's too big for my bread machine.
Anyway, I'd appreciate help with this if anyone knows how to do it.
****************************
From: claire e Kranz Banasiak
Subject: Rolls
Date: Sat, 6 Jan 2001 11:32:24 -0500
Someone was asking about rolls. I don't know if these are close
but every time I make these people rave. They are the best I have
eaten. I got the recipe from Gourmet years ago.
2 T yeast
4 T warm water
1/4 cup sugar, plus a pinch for proofing
2 cups milk
1/3 cup unsalted butter (5 1/3 T)
2 tsp salt
5 to 6 cups flour
Combine yeast, water and pinch of sugar. Let proof 10 minutes
Warm 2 cups milk and butter (I do it in the microwave 1-2 min) so
butter melts Mix yeast mixture, milk, sugar, salt and enough flour to
make dough ( about 5 cups). Knead for 10 minutes, adding flour to make
soft but not sticky dough.
Put in lightly oiled bowl, cover and let rise 1 hour or until doubled.
Punch down and form into rolls about 2" diameter. Put into 2- 8"
buttered cake pans. Cover and let rise, 15-45 minutes.
Lightly brush with milk before baking. Bake at 400 degrees 15-20 minutes
or lightly browned
Makes about 18 rolls.
--------------- MESSAGE bread-bakers.v101.n024.17 ---------------
From: Frances Feeter
Subject: Pane Francese
Date: Wed, 02 May 2001 13:52:02 +0000
Thanks to that person who posted Joe Ortiz' recipe for Pane Francese - I
neglected to copy the name. It is such a success .... I've had bread
withdrawal since moving from the Bay area to Hawaii. I've been making my
own french bread using the dough cycle on the bread machine, but this one
is so much better! My daughter actually lives about a mile from Gayle's
Baker in Capitola, Ca (next door to Santa Cruz) - Gayle is Joe's wife, and
it's a wonderful place not just to buy baked goods (superlative), but they
also have deli food and a coffee bar with a place to sit down and
eat. When our daughter entertains someone is usually assigned to bring a
"white box" from Gayle's, as well as bread.
Does anyone know the date of the Summer Loaf in Portland this summer?
Sounds like a great event, and I may be in Oregon around that time.
I enjoy the Digest - first time I've responded. I'm pushing 72, and have
been baking bread for too many years : ). I was overwhelmed when I got my
Zo bread machine - I stood looking at it, saying, "I can't believe it does
the whole thing." I used to make 8 loaves at once, kneading and all. Now
I mostly use the dough cycle and bake the loaves in the oven. I have found
that I can use about any recipe in the machine - I just check the
consistency after the first kneading, and adjust it accordingly.
Frances Feeter
Molokai, HI
--------------- MESSAGE bread-bakers.v101.n024.18 ---------------
From: Easyquilt1@aol.com
Subject: Re: Bread box question
Date: Sat, 5 May 2001 23:52:24 EDT
Message bread-bakers.v101.n023.9 asks:
<< Does it matter what type they are, counter top or built in? >>
I have a wooden bread box that I have turned into a file because the bread
molds after 2 days. It doesn't matter what time of year or even whether it
is wrapped or unwrapped bread. I gave up trying to keep the bread in
it. I have heard that metal ones work better, but I have never looked into
it. Anyone have one?
CEV
--------------- MESSAGE bread-bakers.v101.n024.19 ---------------
From: TheGuamTarheels@webtv.net (The Ol' Tarheel)
Subject: Pain d'Epices
Date: Sun, 6 May 2001 16:03:36 -0400 (EDT)
Pain d'Epices
3/4 cup honey
1/2 cup light brown sugar
3/4 cup
water
2 cups
all-purpose flour
1 large egg, beaten
1 large egg yolk
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground anise seeds
1 1/2 teaspoons allspice
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons ginger
3/4 teaspoon cloves
Preheat the oven to 350 F. Butter a 9 x 5-inch loaf pan, and set aside. In
a saucepan, bring the honey, brown sugar, and water to a boil. Boil gently
over medium heat, stirring once or twice, uncovered, for 5 minutes. Remove
from heat and gradually sift in 1 cup of the flour, whisking steadily. Set
aside. In a large mixing bowl, whisk the egg and the yolk until
frothy. Sift the remaining cup of flour with the baking powder, baking
soda, anise seeds, allspice, cinnamon, nutmeg, ginger, and cloves. Add the
honey mixture to the eggs; then add the sifted ingredients. Mix just until
blended, then pour the mixture into the loaf pan. Bake until the bread is
firm to the touch and has begun to pull away from the sides of the loaf
pan, about 45 minutes. Cool IN THE PAN on a wire rack.
I made this yesterday. It's almost gone!
It's from "Paris Boulangerie-Patisserie" by Linda Dannenberg.
Bob the Tarheel Baker
--------------- MESSAGE bread-bakers.v101.n024.20 ---------------
From: LindaGrande99@aol.com
Subject: French Bread
Date: Sun, 29 Apr 2001 12:31:43 EDT
This is a wonderful recipe I came across posted at Culinary.com. I have
made these many times; preparing the dough in my bread machine then shaping
into two baguettes. They truly are the best french breads I have ever
made...the closest to a true french...and they LOOK smashing!
French Bread Extraordinaire
And it really is.
1 1/2 LB. LOAF
----------------------------
1 1/4 c Water
3 1/2 c Unbleached whiteflour
1 1/2 t Salt
2 t Active dry yeast
1 LB. LOAF
------------------------------
7/8 c Water
3 1/3 c Unbleached whiteflour
1 t Salt
2 t Active dry yeast
1. Place dough ingredients in bread pan, select DOUGH setting and press start.
2. When dough cycle ends the machine will beep. Set a timer and allow the
dough to rise I more hour. Open the machine, punch down the dough, set the
timer again and let dough rise another hour in the machine. Turn off bread
machine, remove bread pan, and turnout dough onto a lightly floured
countertop or cutting board. Form into a smooth, round ball then flatten it
with your hands.
3. Place a clean kitchen towel (not terry cloth) in a round wicker basket
that's at least twice the size of the dough. Dust the towel liberally with
flour. Place the round dough in the center of the basket. Place basket in a
warmer place and let dough rise, uncovered, about 45 minutes until double
in size.
4. Gently turn dough out of basket upside down onto a greased baking sheet.
With a knife held almost parallel to the loaf, carefully slash the top of
the dough at a sharp angles in a # pattern.
5. Preheat oven to 450 F. Place a small pan on the floor or bottom shelf of
the oven and carefully add at least 1 C. boiling water to the pan. Place
dough in oven and bake for 20 minutes. Remove from oven and place on cake
rack to cool 1 hour before slicing. To preserve the crisp crust, do not
store in plastic wrap or bag. Bread can be loosely covered or left out for
up to two days before it dries out completely. Note:
Panasonic users: do not use the Crisp Dough cycle This method though
time-consuming, produces an exceptional loaf of Frenchbread much like the
ones baked in the boulangeries of Paris. The extra risings fully develop
the bread's flavor. The finished loaf will have a crisp crust and very
moist, chewy interior.
My notes: Sometimes I substitute 1/4 C. Whole Wheat flour for 1/4 C. of the
unbleached flour. Likewise, with Rye Flour. Sometimes I take out 1/2 C.
unbleached and add both WW and Rye (1/4 C. each)... My normal method of
baking the loaf is in a ClayCooker, but its only because I really like the
crust that the soaked ClayCooker gives any French loaf. Sometimes I add a
couple of tablespoons of sesame seeds to the dough as it is kneading (for
flavor). Sometimes I use an egg wash, then seeds of some sort before I bake
it. I also add 1 T. Gluten to the ingredients, but I am a gluten person!!!
Lots you can do with this simple loaf.
Posted by: Ursula Taylor
Copyright 1999 The Culinary Connection All Rights Reserved
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Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork
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